Accesibilidad

Since 2008, the Viceconsejería de Comercio y Turismo del Gobierno Vasco (Regional Council for Tourism and Trade of the Basque Government) has been implementing the “EUSKADI TOURIST ACCESSIBILITY MODEL”, with a view to improving accessibility to tourist resources for all people in terms of quality, safety and comfort.

One of the activities included in the model involves diagnosing the accessibility features of those tourist establishments and resources in Euskadi applying for it (lodgings, restaurants, tourist information offices, and site interpretation centres.

These diagnoses provide information regarding the degree of accessibility for different types of functional diversity (physical, visual, auditory, intellectual and organic).

In order to determine the degree of accessibility of an establishment for each type of functional diversity each of the different items that make up the “tourism service chain” is assessed in terms of its contribution to accessibility. For example, in the case of how physical functional diversity relates to accommodation, the following elements contribute very significantly to its accessibility: bathrooms and sanitary facilities, access to the establishment, horizontal and vertical movement within the establishment, width of doors and corridors, room layout, etc.

The objective is to improve the accessibility of Euskadi’s tourism offer bearing in mind people’s functional diversity and applying the concept of accessibility as a factor of excellence and added value, given that improvements in accessibility benefit society at large, in that they provide environments and services with improved quality, safety and comfort.

In this section you will find information on Nekatur accommodation that has undergone the accessibility diagnosis, and the degree of accessibility offered for each type of functional diversity.

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Asociación Nekazalturismo - Landaturismo Elkartea “NEKATUR”

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Persons with breathing difficulties, allergies or special dietary requirements.

ACCESS FROM OUTDOORS

Concept defined by the possibility of accessing or entering the evaluated establishment and in which factors such as the external environment, the threshold and the entrance or access to the lobby are taken into account.

CAR PARK

Criteria defined by the distribution of the space used to park vehicles. This space is evaluated on the basis of its greater or lesser degree of adaptation to the regulations, both in terms of signage and the distribution and location.

APARTMENT

Criteria that evaluate the greater or lesser degree of usability, comfort and safety in each and every one of the lodgings or services offered by this type of establishment, evaluating their adaptation to the regulations.

RECREATIONAL AND LEISURE AREAS

Criteria that define the greater or lesser ease of use, access and safety in recreational areas, leisure areas and sports facilities belonging to the recreational establishments. The elements will be especially evaluated in terms of their adaptation for use by persons with functional diversity.

BATHROOMS, HYGIENIC SPACES

Criteria that define the internal characteristics of the bathrooms and hygienic services inside the rooms in concepts such as: access to interior space, technical assistance or safety.

KITCHEN

Criteria assessing the greater or lesser degree of user-friendliness based on safety criteria of apartment kitchens and areas of private and common use and/or their adaptation to the regulations.

HORIZONTAL MOVEMENT

Criteria that define the mobility inside the evaluated establishment in terms of the characteristics of the floor or pavement and in terms of the linearity of movement over the horizontal plane, without steps or dips.

VERTICAL MOVEMENT

Criteria that define the possibility of accessing different floors using stairs, ramps, lifts or platforms. These will only affect the evaluation when it is essential to use these elements to enter accessible spaces or spaces that are essential to use.

FIXED ELEMENTS (BUNGALOW, MOBILE HOME…)

COMMON AREAS

Criteria that define the characteristics of the commonly used spaces such as living rooms, lounges, dining areas, bars and cafeterias. The criteria evaluated will be the distribution and proximity of bathrooms and their accessibility, internal circulation and the ergonomics of the furniture.

STAFF TRAINING

Criteria assessing the level of training of all or part of the establishment's personnel, evaluating the attention and treatment of persons with different types of functional diversity. Assessing the intensity of training and functional positions undergoing training.

ROOMS

Concept that defines the characteristics of the private lodging area (preferably an adapted room and if there is none, that which is most suited to the purpose), covering the access, interior circulation, distribution of furniture and accesses to bathrooms and terraces.

RESTAURANT / CAFETERIA FURNITURE AND FIXTURES

Concept that defines the characteristics of the ergonomics, safety and adaptability of the furniture (tables, chairs and benches) as well as those fixtures and implements usually needed to eat such as cutlery and its design, as well as the distribution of different elements of technical assistance that facilitate autonomous use.

SWIMMING POOLS AND BATHS

Criteria assessing the greater or lesser ease of use of swimming pools or baths belonging to the establishments or specific thermal-therapy facilities, and their adaptation to the general regulations and those specific to accessibility.

DOORS AND PASSAGEWAYS

Concept that defines the characteristics such as width, distribution, ease of circulation and manoeuvrability in corridors, passageways, doors connecting to horizontal spaces and passage areas needed to access the accommodation or areas that are essential to use.

RECEPTION

The criteria define the possibility of accessing the reception space, evaluating both the proximity and characteristics of the counter itself.

COMMON SERVICES

SHOPS OR SUPERMARKET (HOTELS, CAMPING FACILITIES, ETC)

Criteria assessing the greater or lesser extent of functional efficiency in the use of supermarkets or public places belonging to the evaluated establishment. Each point in the shopping process, from the entrance to payment at the till and exit, will be evaluated.

LUGGAGE TRANSFER

Criteria that evaluate the existence of a luggage transfer service from the vehicle to the room. The option of this service being available under demand will be evaluated.

RESTAURANT MENU IN BRAILLE

Criteria assessing the existence of texts translated into Braille language in the physical menus. In their absence, the personalised service provided to help interpret the menus will be evaluated.

VISUALLY ADAPTED RESTAURANT MENU

Criteria defined by the legibility and comprehensibility of the menus based on criteria related to the size and type of fonts, interior design, contrasts and all the elements that affect visualisation. If not available, access to external elements that help reading the menu will be evaluated (visual prostheses, glasses, personalised service).

STAFF TRAINING

Criteria assessing the level of training of all or part of the establishment's personnel, evaluating the attention and treatment of persons with different types of functional diversity. Assessing the intensity of training and functional positions undergoing training.

LIGHTING

Concept that defines lighting characteristics in spaces of essential use, in terms of intensity, homogeneity and safety.

GENERAL INFORMATION

Criteria assessing the existence and adaptation of the elements and information systems both in physical form (booklets, posters...) and electronic form, and the use of new technologies in these areas.

FINDABILITY

Criteria defined by the greater or lesser ease or difficulty of locating the establishment using objective criteria such as signage, possibility of obtaining information in the surroundings and/or characteristics of the establishment, and subjective criteria such as ease of finding the establishment intuitively.

TACTILE ORIENTATION

VISUAL ORIENTATION

Criteria that evaluate the existence of elements that facilitate orientation and the movement of persons with visual problems. The existence, characteristics and distribution of the signage and information posters, covering the chromatic contrast in interior spaces, will be evaluated.

WEB SITE

Criteria assessing the existence, characteristics and/or adaptation of the evaluated establishment's website according to the accessibility protocols in use.

STAFF TRAINING

Criteria assessing the level of training of all or part of the establishment's personnel, evaluating the attention and treatment of persons with different types of functional diversity. Assessing the intensity of training and functional positions undergoing training.

GENERAL INFORMATION

Criteria assessing the existence and adaptation of the elements and information systems both in physical form (booklets, posters...) and electronic form, and the use of new technologies in these areas.

AUDITORY ORIENTATION

WEB SITE

Criteria assessing the existence, characteristics and/or adaptation of the evaluated establishment's website according to the accessibility protocols in use.

RECEPTION

The criteria define the possibility of accessing the reception space, evaluating both the proximity and characteristics of the counter itself.

STAFF TRAINING

Criteria assessing the level of training of all or part of the establishment's personnel, evaluating the attention and treatment of persons with different types of functional diversity. Assessing the intensity of training and functional positions undergoing training.

LIGHTING

Concept that defines lighting characteristics in spaces of essential use, in terms of intensity, homogeneity and safety.

GENERAL INFORMATION

Criteria assessing the existence and adaptation of the elements and information systems both in physical form (booklets, posters...) and electronic form, and the use of new technologies in these areas.

FINDABILITY

Criteria defined by the greater or lesser ease or difficulty of locating the establishment using objective criteria such as signage, possibility of obtaining information in the surroundings and/or characteristics of the establishment, and subjective criteria such as ease of finding the establishment intuitively.

VISUAL ORIENTATION

Criteria that evaluate the existence of elements that facilitate orientation and the movement of persons with visual problems. The existence, characteristics and distribution of the signage and information posters, covering the chromatic contrast in interior spaces, will be evaluated.

WEB SITE

Criteria assessing the existence, characteristics and/or adaptation of the evaluated establishment's website according to the accessibility protocols in use.

RESTAURANT MENU WITH OPTIONS FOR PERSONS WITH SPECIAL DIETARY NEEDS

Criteria that evaluate the incorporation in the menu of meals adapted to clients with food restrictions and special eating needs. Overall the existence of special dishes for persons with coeliac's disease, diabetes, high blood pressure and those requiring low-calorie diets, will be evaluated.

In general, each example of functional diversity and each affected element is classed on three levels: ACCESSIBLE, MODERATELY ACCESSIBLE OR PRACTICABLE and NOT ACCESSIBLE. To differentiate between these, each level is colour-coded and identified in green, amber and red.

Accessible

Fulfils all the criteria of Euskadi's model for accessibility for tourists, to the extent that all persons with functional diversity may access and use the establishment autonomously.

Practicable

Fulfils most of the criteria of Euskadi's tourist accessibility model to the extent that the majority of people with functional diversity may access and use the establishment autonomously.

Not accessible

Does not fulfil most of the criteria of Euskadi's tourist accessibility model.